Mix eggs and sugar and heat over a double boiler until very warm. Whisk with an electric mixer of some sort until thick and lemon colored. Gently fold in dry ingredients (flour, salt and strawberry jello powder). Mix together the melted and cooled butter, jam and vanilla and then fold that into the batter.Bake at 350 in two 8″ round pans that have been buttered and have parchment rounds in the bottom.
Strawberry Cream Cheese Icing –4 cups powdered sugar8 oz cream cheese1/2 cup (1 stick) butter2 tsp vanilla1 cup heavy cream6 tbsp strawberry jello powder

Whip the heavy cream and strawberry jello powder until it holds soft peaks, remove from the bowl and set aside. Next beat the butter and half of the sugar until it is very soft and light in color. Add the other three tablespoons of strawberry jello powder, cream cheese and the remaining powdered sugar. Beat with a paddle until it just comes together and isn’t lumpy. Fold this together with the strawberry whipped cream.Lastly I iced the cake with a layer of strawberries in the middle and more on top to garnish.